John Myers
Ingredients for 4 servings:
- 4 m.-sized pork schnitzel, thin
- 1 small can of peas with carrots, “extra fine”, optional
- 340 g asparagus (asparagus trimmings)
- 400 ml hollandaise sauce
- 4 slices of ham (prosciutto), large, very thin
- 4 slice(s) cheese (cream or processed cheese), large
- 8 slices of sandwich toast
- Oil for frying or deep-frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
fine enjoyment, easy to prepare, ideal for many guests
Wash the schnitzels, pat dry, pound very thinly, and prepare them in the traditional “Wiener Schnitzel” style, frying or deep-frying them, then cover and keep warm in the oven. Place the peas, carrots, and asparagus in a sieve and drain well. Make the Dutch Oven Sauce yourself or use a ready-made one. Prepare plates and place two slices of sandwich bread on top, slightly fanning out. Top the bread with the ham and cheese slices. Instead of prosciutto, you can also use other very thinly sliced ham. Add the drained vegetables to the Dutch Oven Sauce and heat through. Place the warm schnitzels on the prepared slices of bread and spoon the vegetables in the Dutch Oven Sauce over the schnitzels. Serve the toasted dish immediately.
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